Comparação entre a composição química e capacidade antioxidante de diferentes extratos de própolis verde

Abstract

In this work were determined the total phenolic contents, antioxidant activity and chemical composition of twelve samples of green propolis acquired from beekeepers and other twelve commercial extracts samples from different regions of Southeast Brazil. The phenolic contents and the antioxidant activity were evaluated by the Folin-Ciocalteau and DPPH, ABTS and FRAP methods, respectively. Both types of propolis showed significant radical scavenging properties. HPLC-PDA was applied for quantication of chlorogenic acid, caffeic acid, ferulic acid, para-coumaric acid, rosmarinic acid, vanillin, hesperidin, naringenin, pinobanksin, kaempferol, Artepillin-C (4-hydroxy-3,5-diprenyl cinnamic acid), kampheride and pinostrobin. Despite the chemical composition of both in natura and commercial propolis extracts were similar the multivariate analysis allowed the discrimination between them.